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RRP...Red Wings...
Comments
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here you go!
Georgia Red Wings
The basis of this recipe is from a friend down in Georgia and he called them Georgia Red Wings. I have tweaked the recipe several times over the years to our liking. It seems to be popular at our local Eggfests when I make it! These are not over-powering spicy as some hot wings can be, but instead quite flavorful. Enjoy! Ron Pratt aka RRP
INGREDIENTS:
12 to 14 chicken wings (12 flats & 12 drummies)
.75 cup water
1.25 cup soy sauce
1/2 cup Texas Pete hot sauce
1/2 cup lemon juice
1 cup Hot and Spicy V8 juice.50 teaspoon Dizzy Pig brand Swamp Venom dry rub
Procedure
1. Cut the wings apart at the joints discarding the tips.2. Thoroughly rinse the fat from the wing parts by soaking in salt water for 4 hours and then again rinsing under running water.
3. Combine marinade ingredients in a large new Zip-Loc bag (1 gallon works best) and mix well. Pour marinade over the wings in bag and then place bag in a rigid container and squeeze out air so the wings stay submerged.
4. It is best to let the wings marinate in the refrigerator at a minimum of 50 hours! Massage bag and turn at least every 12 hours for best results.
5. Remove the wings from the marinade and if you want them hotter sprinkle lightly with Swamp Venom rub.
6. Grill indirect at 400° for 40 to 45 minutes. If using a foil covered plate setter which I prefer I find no need to turn them during the full cook. If grilling direct, only cook at 350° dome, monitor carefully and turn every 10 minutes. -
Thanks! Rock on!Pure MichiganGrand Rapids, Michigan LBGE, SBGE
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Those wings are so good.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
Do you ever use a sauce with these?
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Have made an @RRP-inspired recipe. Sour cream makes a nice dip, IMO.
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Another take on red wings, RRP’s are good.
https://eggheadforum.com/discussion/1147925/cazzys-wings-recipe-updated/p1
The marinade can be boiled down to sterilize and thicken to make a sauce if you want.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen -
45 minutes in
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ThrasherIII said:45 minutes in
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Did these Georgia Red Wings in 2010 after sampling them @ the 2009 OKC Eggfest
HTHLrg 2008
Mini 2009 -
@marysvilleksegghead: Beauty.
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GrateEggspectations said:@marysvilleksegghead: Beauty.Lrg 2008
Mini 2009 -
Thank you all these were a hit at out social tonight while watching the Colts. Once I started the egg was at 400 but stayed at 350 the entire they were on a hour at a time RRP these tasted so good love me some Georgia RedWeings
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Ron,
is there a limit on the amount of wings to marinade?
Is there a maximum time limit for how long to marinade the wings?
I am asking these questions for i am marinading about 32 wings split. starting tonight on a Monday and not starting to grill them until Sunday. will that be too long in the sauce? -
I just need to make sure the quantity that you mean. The basic recipe calls for 20-40 sets meaning 40 - 80 individual pieces. If so,then you are fine.
Once and only once I went beyond the 50 hours. Beyond that 50 hours the lemon juice begins to "cook" the wings (believe it or not) and the wings become unpleasantly chewy. -
Ok thank you once they reach the 50 hour point. Will they be okay out of the sauce refrigerated?
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Nice work. I did these for the divisional games and am doing some more for the Super Bowl.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I was thinking of giving these a go this weekend - but @RRP I’m a little confused. Recipe above says 50 hours minimum in the marinade and later you say you’ve only gone over 50 hours once and they were chewy.
How long are most others marinating them and has anyone air chilled them in the fridge afterwards. I assume they wouldn’t dry out unless you wiped the marinade off first. -
Legume said:I was thinking of giving these a go this weekend - but @RRP I’m a little confused. Recipe above says 50 hours minimum in the marinade and later you say you’ve only gone over 50 hours once and they were chewy.
How long are most others marinating them and has anyone air chilled them in the fridge afterwards. I assume they wouldn’t dry out unless you wiped the marinade off first. -
@RRP I like your above recipe. Seems like one of your earlier versions called for them to be parboiled in a vinegar solution prior to cooking. They were really good but I wasn't crazy about vinegar twang or the par cooking step.
I could also be confusing this with another recipe. If so I'm sorry.
Will give this a go very soon.Thank you,DarianGalveston Texas -
marysvilleksegghead said:Did these Georgia Red Wings in 2010 after sampling them @ the 2009 OKC Eggfest
HTH
Thank you,DarianGalveston Texas -
Photo Egg said:@RRP I like your above recipe. Seems like one of your earlier versions called for them to be parboiled in a vinegar solution prior to cooking. They were really good but I wasn't crazy about vinegar twang or the par cooking step.
I could also be confusing this with another recipe. If so I'm sorry.
Will give this a go very soon.
I've never even heard of parboiling in vinegar, much less doing that - so that sure wasn't from me! -
i believe the vinegar was trex's recipe for wings, the originator of the trex method for steak. thats along time ago
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I’ll try them another time. I was informed we’ll only be having crispy wings.
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fishlessman said:i believe the vinegar was trex's recipe for wings, the originator of the trex method for steak. thats along time agoThank you,DarianGalveston Texas
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RRP said:Photo Egg said:@RRP I like your above recipe. Seems like one of your earlier versions called for them to be parboiled in a vinegar solution prior to cooking. They were really good but I wasn't crazy about vinegar twang or the par cooking step.
I could also be confusing this with another recipe. If so I'm sorry.
Will give this a go very soon.
I've never even heard of parboiling in vinegar, much less doing that - so that sure wasn't from me!
Sorry for the confusion. I found the recipe below and it was not even close to yours. See, just old.lol
I'm sure it will ring a bell to someone and I can attach a name to it. Might be Larry's?
Thank you,DarianGalveston Texas -
might be trex's dads recipetrex links nolonger work
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:might be trex's dads recipetrex links nolonger work
ThanksThank you,DarianGalveston Texas -
RRP said:
5. Remove the wings from the marinade and if you want them hotter sprinkle lightly with Swamp Venom rub.These are the best wings. The one step I add is to put them on a rack and let them air dry in the fridge for a few hours before cooking.Raleigh, NC -
has anybody attempted this with bone in thighs? or for that matter any other parts of a chicken? This is so delicious
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